Influence of process parameters on formation of fibrous materials from dense calcium caseinate dispersions and fat

Manski, Julita M.; Zalm, E.E.J. van der; Goot, Atze Jan van der; Boom, R.M.

doi:10.1016/j.foodhyd.2007.02.006

Cited by 55 publications

(40 citation statements)

References 27 publications

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“…According to the results observed, shear rate appears to be an essential tool to influence the creation of anisotropic structures in starch-zein blends. Similar conclusions have been made previously for other model systems (Hoekstra et al, 2003;Manski et al, 2008;Vermant et al, 1998).…”

Section: Discussionsupporting

confidence: 90%

Starch–zein blends formed by shear flow

Habeych¹,

Dekkers²,

Goot³

et al. 2008

Chemical Engineering Science

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Section: Discussionsupporting

confidence: 90%

Starch–zein blends formed by shear flow

Habeych¹,

Dekkers²,

Goot³

et al. 2008

Chemical Engineering Science

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“…It can be concluded that rotational speed can be used to create a certain range of structures with similar composition. It confirms previous studies that this structuring method gives additional process parameter to control structure formation (Manski et al, 2008). …”

Section: Role Of Shear Ratesupporting

confidence: 91%

Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate

Grabowska

Zhu

Dekkers

et al. 2016

Journal of Food Engineering

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143

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“…The highly anisotropic character is therefore not surprising. Manski et al (2008) reported R values for s f up to 14.2 for their fibrous calcium caseinate materials formed by simultaneous shear and transglutaminase action showing that casein molecules are capable of producing highly anisotropic structures.…”

Section: Discussionmentioning

confidence: 99%

Tensile testing to quantitate the anisotropy and strain hardening of mozzarella cheese

Bast

Sharma

Easton

et al. 2015

International Dairy Journal

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a b s t r a c tWe explored anisotropy of mozzarella cheese: its presence is debated in the literature. Tensile testing proved a good method because the location and mode of failure were clear. Mozzarella cheese cut direct from the block showed no significant anisotropy, though confocal microscopy showed good structure alignment at a microscale. Deliberately elongated mozzarella cheese showed strong anisotropy with tensile strength in the elongation or fibre direction~3.5Â that perpendicular to the fibres. Temperature of elongation had a marked impact on anisotropy with maximum anisotropy after elongation at 70 C. We suggest the disagreement on anisotropy in the literature is related to the method of packing the mozzarella cheese into a block after the stretching stage of manufacture. Tensile stress/strain curves in the fibre direction showed marked strain hardening with modulus just before fracture~2.1Â that of the initial sample, but no strain hardening was found perpendicular to the fibre direction.

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Influence of process parameters on formation of fibrous materials from dense calcium caseinate dispersions and fat

Cited by 55 publications

References 27 publications

Starch–zein blends formed by shear flow

Starch–zein blends formed by shear flow

Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate

Tensile testing to quantitate the anisotropy and strain hardening of mozzarella cheese

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